Tall and tender, this spiced pear coffee cake topped with nutty, crunchy crumb topping is a delicious start to fall baking!
Wait? What? Fall?? Already? How?
I’m in denial! Yet, I’m super excited for all things pumpkin, apples and pears. And cranberries! Oh how I love cranberries.
Anyway, to welcome the beautiful fall weather, I made this super tender, spiced pear coffee cake. Piled with thick layer of crunchy, buttery, nutty crumb topping with little pieces of juicy fresh pears! Simply delicious!
Remember a while back I canned a whole bunch of pear sauce? Well, I still had a few jars hanging out in my pantry, begging to be useful. Instead of my usual pancake topping, I decided to make a coffee cake with it. Though it turned out pretty fabulous, it was lacking some texture. Like something crunchy, chewy and crumbly. Well, I didn’t have to think too hard. Crumb topping it is! And who doesn’t love that??
Buttery, crumbly mixture of oats, almonds and brown sugar with bursts of fresh pears. DELICIOUS!
The best part, it’s quite simple to throw this cake together too! For the crumb topping, I like to use softened butter. It’s easier to work it into the dry ingredients. Make sure to mix everything well, so that there is no dry ingredients left.
The secret to tender and moist coffee cake is to beat the butter and sugar until nice and fluffy. Take your time and beat it good.
And I realize not everyone has a jar of homemade sweet pear sauce laying around in the pantry. But don’t let that stop you from trying this recipe. You can substitute sweet applesauce for pear sauce. Just add 1/2 teaspoon of ground cinnamon to the batter, and you should be good to go. Call it apple crumb coffee cake!
Oooh, and to take this cake over the top, serve it with a dollop of my yogurt whipped cream! It’s amazing, I promise!
Hope you make this cake soon.
Have an amazing holiday weekend! And thank you for stopping by. 😉
Pear Crumb Coffee Cake
For crumb topping:
- 1/3 cup 30gr almond slivers
- 1/3 cup 30gr rolled oats
- ¼ cup 45gr packed light brown sugar
- ¼ cup 30gr all-purpose flour
- 3 tablespoons 40gr unsalted butter, softened
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- 1 small pear
For coffee cake:
- 2 cups 250gr all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup 115gr unsalted butter, softened
- 2/3 cup 130gr sugar
- 4 large eggs at room temperature
- 8 oz 240ml sweet spiced pear sauce*
- 2 teaspoons pure vanilla extract
- Cooking spray
- To make the crumb topping: In a medium bowl, mix together almond slivers, oats, brown sugar, flour, butter, baking soda and salt.
- Cube the pear and add it to the crumb mixture. Set aside.
- To make the coffee cake: Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- In a mixing bowl with paddle attachment, beat the butter and sugar until fluffy, about 2 minutes. Add the eggs one at a time, scraping the sides of the bowl after each addition.
- Add half of the flour mixture and mix until just combined. Add half of the pear sauce and mix for 1 minute. Add the remaining flour mixture and stir until combined. Finally add the rest of the pear sauce and mix until the batter is smooth. Stir in the vanilla extract.
- Spray 9-inch round spring-form pan with cooking spray. Pour the cake batter into the pan. Spread the prepared crumb topping evenly over the cake batter. Lightly pack it down into the batter. Bake for 45-50 minutes, or until inserted toothpick comes out clean. Cool on wire rack for 5 minutes, remove the sides of the pan and cool the cake completely. Serve with yogurt whipped cream on the side.